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Poppyseed recipes?  RSS feed

 
r ranson
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Location: Left Coast Canada
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I love poppy seed bread.  It's one of my favourites so I grew lots of bread poppies and harvested the seed.  Delicious.  Only now, we're trying out this gluten free thing which means all this seed, no bread. 
We tried gluten free bread, but um... it's an acquired taste and I haven't acquired a taste for it yet. 

Lots of seeds, need a recipe.
Do you have any poppyseed recipes you love to make? 


 
Kyrt Ryder
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Location: Graham, Washington [Zone 7b, 47.041 Latitude] 41inches average annual rainfall, cool summer drought
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Porridge. Poppy seed porridge is amazing if made right.

Unfortunately, I wasn't given the recipe and have yet to experiment with it myself. But those memories are mouthwatering.
 
S Tonin
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What about crackers with gluten-free flour, oil, and some other seeds & nuts?  Or shortbread cookies with gluten free flour/ almond meal?  I like both of these, albeit with regular wheat flour.  Still, since they aren't raised like bread, texture probably wouldn't be an issue.  You might even be able to use bean flour instead of grain.

Save some for poppyseed dressing, use them in the coating for breaded chicken (with whatever sub you use for breadcrumbs), use them in hummus...  Make a sweet filling and use it in some kind of nutmeal-based tart/ cookie.  Do a spiralized zucchini pasta dish with lemon, pepper, garlic, and poppy seeds.

My crackers, roughly (ingredients change with what I have on hand):
1.5c all-purpose flour
1.5c ground nuts and seeds, mixed (cashews, sunflower seeds, flax seeds, black sesame seed, poppy seed, macadamia nuts)
2 tsp salt
2tsp sugar
pepper to taste
1/2 tsp onion powder
1/4 tsp garlic powder
optional: 1-2 tsp mixed herbs of your choice; 2 Tbsp parmesan cheese
1/4c olive oil
up to 1c water

Grind whole nuts and seeds in food processor/ coffee grinder in whatever proportion you like.  Try to get them to an even consistency, like a coarse almond meal.  Put in mixing bowl, add flour and spices, stir to combine.  I use my fingers for this whole recipe, it just comes together easier for me.  Add olive oil and stir until you get crumbs.  You should be able to squish them into a ball that holds its shape but crumbles a bit.  Add in a half cup of water and mix, then add as needed to get the right consistency.  You don't want it tacky, but it should be smooth and a little mushy; not as firm as pie dough.  Divide in half, roll each half into a ball and place on parchment (you can reuse it a few times and it makes this recipe so much easier).  Cover with another sheet of parchment and roll out to 1/8" thickness (no thicker than 3/16").  Cut into whatever shape and size you want (I generally do diamonds about 2" on a side because I like a bigger cracker), place parchment on cookie sheet (it's easier to cut them before putting it on the sheet).  Bake at 450 F for 12-15 minutes, rotating top and bottom sheets and turning halfway through.  Don't let them get too brown; if the outer ones are perfect, scoop them off and put the others back in for a few minutes.  I store mine in the fridge because of the high oil content.  They never last for more than a week, so I don't know their actual shelf life.  Also, they're pretty oily, especially if you use macadamia nuts, so they might cause gut issues in some people.

 
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